FOR FILLING: Melt chocolate in double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cheeses in large bowl until smooth. Blend in eggs 1 at a time. Mix in sugar, flour, vanilla and almond extract.Stir 1 cup of mixture into lukewarm white chocolate; mix into remaining filling in bowl.

Pour filling over crust. Bake until cheesecake is firm around edges but still moves slightly in center when pan is shaken, about 40 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.